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restaurant management/business forums

post #1 of 12
Thread Starter 
Does anyone know of a site that has forums that focus on the busine$$ side of the kitchen?

You know...
labor cost, food cost, etc...:crazy:

Thx
post #2 of 12
just the professional chefs forum.....
post #3 of 12
try restaurant owner dot com
It is a paysite with minimal monetary commitment.
The whole intent of the site is to help owner/managers get a handle on the operations side of the biz.

You don't have to be an owner to join.

Keith
fullcitycafe.com
Life is like Plastic Wrap!
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Life is like Plastic Wrap!
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post #4 of 12
hate that site, I have been a member for a long time...
post #5 of 12

Try www.foodservice.com

 

Lots of good "business" info, especially in the Articles section.

 

QSR.com and fastcasual.com are also informative on the business side

 

Good Luck! 

post #6 of 12

Hello

 

Perhaps I can be of some assistance. Ask away what is the problem or problem area. 

 

Regards

post #7 of 12

I doubt you will get a response to your offer of help because the inquiry was from July of 2008.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 12
Quote:
Originally Posted by cheflayne View Post
 

I doubt you will get a response to your offer of help because the inquiry was from July of 2008.


Ya but, think of all he must have learned since then!

post #9 of 12

Hello,

 

     I am Currently putting to get there a Business plan for a Restaurant/lounge. I have a good understanding of food cost, day to day inventory and ordering. What I'm unsure of is how much inventory to have on hand for start up? Is there a rule of practice of practice for how much inventory to start off with, any information would be a great help. I have searched around the internet for this answer with not much success.

 

Thanks in advance.

post #10 of 12

Far too wide opened of a question with too many variables effecting the equation to have a simple pat answer.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 12
The "rule of thumb" for inventory is based on what is called "inventory turnover" which is basically a measure of how many times you completely use up your inventory in a month.

The rule of thumb for full service restaurants is to turn over your inventory at least three times per month, preferably four. Less than three times is a sign you are carrying too much inventory or your menu is too large. Too much inventory leads to waste and profit loss.

A healthy quick service restaurant can turn over its inventory 5-6 times per month.

To budget how much inventory to have on hand for a startup, take your estimated sales for a month, multiply it by your budgeted food cost, then divide by three. Your first inventory purchase will probably be closer to half the amount of product you'll need for a month of sales just to be safe. Eventually though, you'd do well to try and get your inventory level equal to your food cost for one week of sales.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #12 of 12

Do you have a killer app idea?

Bring it to life before someone else does.

And, grow your business.

We can help.

Contact us today at www.saispringtech.com

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